I love eggnog, I really do. So Delicious makes a pretty good eggnog, however it has no eggs. And it can be a bit difficult to find. So, blah, blah, blah, here is my recipe.
- 2 eggs
- 1 1/2 cups coconut or almond milk
- 1/4 cup coconut cream (Native Forrest)
- 2 Tablespoons to 1/4 cup sugar (depending on the sugar content of your milk)
- dash vanilla
- dash eggnog flavor (just bought it, optional)
Blend everything up in the blender until foamy. Pour into a small glass and grate nutmeg over the top.
If you are afraid of raw eggs you can take a lot more time and cook it. I think the best way would be to separate the eggs, mix the yolks well. Heat the milk and cream on the stove, add the sugar, when it starts to bubble around the edge, temper the yolks by adding a little of the hot milk to the yolks and then add the yolks to the pan. Stir and cook until temperature reaches 160 degrees. Alton Brown says to whip the egg whites and add them when the nog is cold, but then aren’t you just adding raw eggs to what you just cooked?
I have made cooked eggnog, but it seems like too much work. If I’m worried about raw eggs I’ll just add a shot of rum, that kills everything, right? (Totally kidding, I have no idea if it kills anything.)